Sopa De Mariscos (Seafood Soup)
En una cazuela con un chorrito de aceite, rehoga esta verdura.
Recipe Summary Sopa De Mariscos (Seafood Soup)
A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.Ingredients | Receta Sopa De Verduras Con Pollo2 tablespoons olive oil1 medium onion, chopped2 cloves garlic, minced3 medium carrots, diced1 ear fresh corn, kernels cut from cob1 stalk celery, halved and diced6 cups chicken stock (such as Swanson®)1 (10 ounce) can diced tomatoes with green chile peppers1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)1 ancho chile pepper, diced1 tablespoon chili powder2 teaspoons ground cumin1 pound fresh littleneck clams1 pound fresh mussels1 pound fresh cod, cut into bite-sized pieces¾ pound fresh shrimp, peeled and deveined¼ cup fresh cilantro, chopped, or to taste1 avocado, peeled and slicedDirectionsHeat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.If desired, save shrimp tails and shells, wrap up in cheesecloth, and add to the simmering soup. Remove from soup before adding seafood.You can substitute snapper or tilapia for cod, if desired.Info | Receta Sopa De Verduras Con Polloprep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
TAG : Sopa De Mariscos (Seafood Soup)Soups, Stews and Chili Recipes, Soup Recipes, Seafood, Shrimp Soup,